If you want your dinner guests to ask for more and more of your homemade dumplings, you should use a few little tricks when preparing them.
First of all, it is worth recalling the “common truths” in cooking dumplings.
So, the meat for them should be fresh. It is better if it is chilled, not defrosted. The most delicious mince is obtained from a mixture of beef and fatty pork. Chicken lovers should add chicken thigh pulp to the filling.
To make the dumplings extra juicy, add onions to the minced meat, or rather, not that much – a lot of onions – about 30% of the total mass.
Now that the necessary knowledge has been refreshed in your head, you can begin to reveal those very secrets for which we have gathered here.
So, the first trick is to add sugar to the mince and dough. One teaspoon of granulated sugar is enough for 4 cups of flour. The same amount is needed for a kilogram of mince.
The second recommendation is not to put garlic in dumplings. After freezing, followed by cooking, the meat gets an unpleasant taste, which spoils the taste of dumplings.
